Italian potato salad
8 medium sized potatoes
1/2 red onion, diced
2 cloves garlic, finely chopped
1/2 lb Beretta bacon, cut into small cubes
1/2 bunch fresh parsley, chopped
2 tbsp fresh thyme leaves
1/2 cup olive oil
Sea salt
Fresh ground pepper
Boil potatoes whole until cooked through, approximately 20 minutes. In a separate pan cook bacon until crispy, drain excess fat and set aside. Once potatoes are cooked, drain and let cool. In a large bowl combine bacon, parsley, thyme, onion, and garlic. Cut potatoes into bite sized pieces and mix with bacon mixture, toss all the ingredients to mix. Lastly, add the olive oil, sea salt and fresh ground pepper. Mix once again, adjust to your individual taste.
Can be left out at room temp and is wonderful served slightly warm!
Enjoy.
